Serves 8

Directions

Generously butter a 9 x 2 inch cake pan. Dust the pan with flour and then tap to knock out any excess flour.

Place the almonds with 1/3 cup sugar in the bowl of a food processor. Pulse the mixture until the nuts are finely ground.

Transfer the almond sugar to a large bowl and add the 1/2 cup flour, egg yolks, milk, lemon juice, almond extract and 3/4 teaspoon salt. Whisk to combine. (The batter will be thick.)

Place the egg whites and a pinch of salt in the bowl of an electric mixer (or use a handheld mixer). Beat the whites at medium-high speed until they just hold soft peaks.

Reduce the speed to medium and while beating, slowly add the remaining 1/3 cup sugar. When the sugar is incorporated, turn the mixer to high speed and beat a minute or two more, just until the whites are very shiny but still show soft peaks.

Stir about 1/3 of the whipped egg whites into the almond batter. Gently fold the remaining egg whites into the batter just until incorporated.

Pour the batter into the prepared cake pan. Bake the cake for 15 to 18 minutes, or until the cake is springy to the touch and a wooden toothpick inserted in the center comes out clean.

While the cake is baking, make the berry compote. In a medium pot combine the berries and the sugar. Cook over medium heat, stirring often, until the berries release their juices. Reduce the heat and simmer until the juice thickens, about 10 minutes more. Let cool.

Cool the cake in the pan for 5 minutes, and then invert it onto a rack and cool for at least 10 minutes before slicing. Serve with the sauce drizzled over the top.